Indulge in these rich and gooey chocolate lava cakes, perfect for a special dessert.
Preheat your oven to 425°F and grease six custard cups.
Ensure the cups are well-greased to allow easy removal of the cakes.
Melt the dark chocolate and butter together in a microwave-safe bowl, stirring until smooth.
Microwave in short intervals to prevent burning the chocolate.
In a mixing bowl, whisk together the flour and confectioners' sugar.
Sifting the flour and sugar together ensures a smooth batter.
Add the eggs and egg yolks to the chocolate mixture, stirring until fully incorporated.
Mix gently to avoid overbeating, which can affect the texture.
Combine the chocolate mixture with the flour mixture, then stir in the vanilla extract and orange liqueur.
Fold the ingredients together gently to maintain a light batter.
Divide the batter evenly among the prepared custard cups and place them on a baking sheet.
Filling the cups evenly ensures consistent baking.
Bake for 14 minutes, until the edges are firm but the centers are still soft.
Keep an eye on the cakes during the last few minutes to avoid overbaking.
Run a knife around the edges of the cakes to loosen them, then invert onto dessert plates.
Allow the cakes to cool slightly before inverting to prevent breaking.
Serve warm with a scoop of vanilla ice cream or a drizzle of raspberry sauce.
Serve immediately to enjoy the molten center at its best.
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